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The panna cotta:
- Boil the milk with the opened, scraped vanilla pod and the sugar. Add the cream and soaked gelatin and pour into 4 whiskey glasses.
- Leave to set in the refrigerator.
The crumble:
- Mix up the iced white chocolate with the shortbread biscuits.
The foam:
- Melt the chocolate in the milk. Add the cream and the soaked gelatin.
- Leave to cool in the refrigerator for several hours, stirring every half hour, and pour into the whipped cream bottle.
- Shake up fiercely.
Finishing:
- Spread a layer of Hoogstraten Strawberries Jam on each panna cotta.
- Finish with the sliced Hoogstraten Strawberries, the mint and the chocolate crumble.
- Finish with a tuft of chocolate foam and again a bit of crumble.
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Ingredients
for
4
persons
person
For the panna cotta & crumble
3 dl cream
3 dl milk
1 vanilla pod
30 g sugar
1 gelatin sheet
8 beautiful, large Hoogstraten Strawberries
Hoogstraten Strawberries Jam
A few mint leaves
200 g shortbread cookies (e.g., Sprits)
100 g white chocolate
Optional: foam of white chocolate
2 dl milk
100 g white chocolate
60 g cream
1 gelatin sheet
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120
minus
The panna cotta:
- Boil the milk with the opened, scraped vanilla pod and the sugar. Add the cream and soaked gelatin and pour into 4 whiskey glasses.
- Leave to set in the refrigerator.
The crumble:
- Mix up the iced white chocolate with the shortbread biscuits.
The foam:
- Melt the chocolate in the milk. Add the cream and the soaked gelatin.
- Leave to cool in the refrigerator for several hours, stirring every half hour, and pour into the whipped cream bottle.
- Shake up fiercely.
Finishing:
- Spread a layer of Hoogstraten Strawberries Jam on each panna cotta.
- Finish with the sliced Hoogstraten Strawberries, the mint and the chocolate crumble.
- Finish with a tuft of chocolate foam and again a bit of crumble.
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The panna cotta:
- Boil the milk with the opened, scraped vanilla pod and the sugar. Add the cream and soaked gelatin and pour into 4 whiskey glasses.
- Leave to set in the refrigerator.
The crumble:
- Mix up the iced white chocolate with the shortbread biscuits.
The foam:
- Melt the chocolate in the milk. Add the cream and the soaked gelatin.
- Leave to cool in the refrigerator for several hours, stirring every half hour, and pour into the whipped cream bottle.
- Shake up fiercely.
Finishing:
- Spread a layer of Hoogstraten Strawberries Jam on each panna cotta.
- Finish with the sliced Hoogstraten Strawberries, the mint and the chocolate crumble.
- Finish with a tuft of chocolate foam and again a bit of crumble.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.